Non-vegetarian: Handi biryani, Patthar-e-gosht, Hazrat-e-husn, Nihari gosht and assortment of kebabs with 52 varieties of spices flown in from Lucknow

CHEF TALK

Executive chef Balmukund Prasad provides the low-down on Awadhi delicacies:Hyderabadi and Lucknow (or Awadhi) are two different schools of cooking. Awadhi dishes have typical spices that are not used in other cuisines.

For instance, there are 52 varieties of spices that are used in kebabs! We are getting them from Lucknow. There are some preparations that are very old, but are still very popular. Example: Galowat kebab known as Tunde kebab till about half a century ago

NAWABI

We are trying to present the richness of Nawabi kitchens for Ranchi residents Satya Prakash,GM